Tripoline Pasta with Squid

I chose to use Tripoline Pasta for this dish because the shape of it went well with the squid. Tagliatelle would be ok as well.








You need:

450g Dried Tripoline Pasta
1 small Onion - finely chopped
3 Garlic cloves - crushed
3 tablespoons Fresh Parsley - chopped
650g Squid - cleaned and cut into rings
150ml Dry White Wine
400g tin Chopped Tomatoes
1 teaspoon dried Chilli Flakes
6 tablespoons Olive Oil
salt and pepper to taste

Heat the Oil in a pan and cook the Onion for 4 or 5 minutes until it turns pale golden. Now add the Garlic. Cook for 3 or 4 mins then add 2 tablespoons of the Parsley.

Stir well, then add the Squid and stir again. Pour in the Wine, simmer for a minute or two and then add the Tomatoes and Chilli. Season to taste, cover and simmer for one hour. During the hour, you can add a little water if the sauce dries out too much.

After 40 minutes or so, bring a large pan of water to the boil and cook the Pasta as per the packet Instructions. When cooked, drain and add to the pan with the Squid. Stir well to mix everything together and serve sprinkled with the remaining Parsley.

Feeds 4